The best cases include contradictory information and paradoxical situations. Good case studies also require students to apply information from previous courses to the presenting problem or situation.

By Dr. Fred Mayo, CHE, CHT

Many of us use case studies; in fact, it was the subject of a whole day of teaching ideas at Career Academy of the ICHRIE conference in Denver this past July. This month, I will discuss some of the factors in using case studies and next month the range of types of case studies.

Benefits
There are many reasons to use case studies in our courses, not the least of which is the opportunity to give students the challenge of facing a real-world situation to analyze while still being in a classroom where there are safe opportunities to make mistakes and learn from them. Case studies are also a wonderful way to force students to interpret and analyze industry situations that are new to students and often missing from their books. In fact, we can make up cases in response to current events and tailor them to our classes, making the topics we teach very relevant.

Educators attending the 2011 CAFÉ Leadership Conference shared scintillating tips that successfully motivate students. Among the biggest? Remember why you started cooking, and why you started teaching.

By Adam Weiner, CFSE

At the June 2011 CAFÉ Leadership Conference in Providence, one of the hot topics was how to keep students motivated. We had instructors from England, Canada and all parts of the United States, and this was identified as a universal problem. Interestingly enough, it was an issue for high-school, vocational, college and culinary-school instructors.

Here are some of the ideas from the 50-Minute Classroom roundtable discussion, as well as other lectures and informal discussions:

An e-learning module focusing on Americans’ favorite vegetable.

Courtesy of CIAprochef.com

As the demand for lighter, healthier menu options and bold global flavors continues to grow, more and more chefs are turning to the potato as the perfect canvas for menu innovation. Why? Because potatoes are a familiar, versatile vegetable that can stand up to today's big flavors and eye-catching presentations. They're available in all kinds of exciting new varieties. And they have a remarkable nutrition story to tell. Diners love potatoes, and they demand health, variety and novelty. Now, they can have it all.

Through The Culinary Institute of America’s ProChef e-learning, “Get Creative with Potatoes” presented by the U.S. Potato Board discusses today’s potatoes—and how, now more than ever, they can put chefs at the forefront of menu trends. The module includes menu ideas and recipes, innovative techniques from chefs, instructional videos, potato varieties and nutrition and more.

To access the e-learning module, visit www.ciaprochef.com/potatoes.

As educators of future culinarians, we have a unique opportunity to help mold the future of the American diet.

By Dana Cox

Particularly since we entered the current recession, there’s been a renewed hue and cry to buy goods that are “made in the USA.” While I wholeheartedly agree with that principle, I find it puzzling that many of those same people think nothing about eating fruit or vegetables that have traveled thousands of miles from far-flung countries before arriving at the local supermarket. The most recent figures from the United States Department of Agriculture show that imports of fresh fruit and vegetables between 1990 and 2006 surged from $2.7 billion to $7.9 billion.

With those imports has come year-round availability of everything from strawberries to rutabagas. That may sound great on the surface, but there are profound environmental and economic consequences. It has also caused us to lose touch with our food, how and where it’s produced, and the whole concept of seasonality. This dawning realization has given rise to the locavore movement that seeks to bring us closer to the food we eat by forging connections with those who produce it. Recognizing that the foods we eat have a tremendous political, environmental, social and health impact, locavores aim to source as much food as possible from a 100-150 mile radius.

This fall, the Center for the Advancement of Foodservice Education (CAFÉ) is offering its first workshop on catering operations and curriculum at Sullivan University. The school’s National Center for Hospitality Studies (NCHS) will host the event featuring keynote speaker Michael Roman, president and founder of Catersource Magazine, Conference and Tradeshow, from Friday, Oct. 21, through Sunday, Oct. 23. Registration is $374 and includes a welcome reception, two breakfasts, two lunches, a chef jacket and all educational materials.

The Culinary Institute of America (CIA) welcomed its first class of 24 students who began studies toward their associate degrees in culinary arts at the college's San Antonio campus on Monday, August 22. Prior, CIA San Antonio students would earn a certificate in culinary arts, then transfer to the college's Hyde Park, N.Y., campus to complete their degrees.

The new associate degree in San Antonio is based on the same unmatched curriculum the college has been teaching at Hyde Park for decades. Designed to prepare students for a successful career in the dynamic foodservice and hospitality world, a CIA education provides graduates with a command of both classic and contemporary culinary methods and professional practices.

The Research Chefs Foundation (RCF) announces the addition of a new scholarship funded by the Gum Technology Corporation. Beginning in 2012, the RCF-Gum Technology Hydrocolloids Culinology® Scholarship will provide financial assistance in the form of a $4,000 scholarship for qualified individuals who exhibit a demonstrated interest in the application of gums, starches and gum-starch blends in developing food products. Culinology® is the blending of culinary arts and the science of food. The deadline for scholarship applications is November 1, 2011. For more information, visit http://www.culinology.com/scholarship-opportunities.

The U.S. restaurant industry continues to recover after several economically challenging years. During this time in which many culinary professionals are seeking work or are striving to validate their skills to employers, many find that professional certification is key to maintaining a competitive edge in the industry. Now, professionals who hold the Certified Executive Chef® (CEC®) designation through the American Culinary Federation (ACF) can boast that their certification is accredited by Washington, D.C.-based National Commission for Certifying Agencies (NCCA).

The American Culinary Federation’s 2011 Chef Educator of the Year says success and failure through solo and team competitions helps prepare students for the real-life rigors of the workplace.

By Dina Altieri, CEC, CCE

Maybe I have always been competitive. I can remember wanting to hit a home run every time I got up to bat on the tee-ball field. I can remember my first softball coach encouraging me to be the best I could be at 7 years old.

Coaching is something we do every day as chef educators. We push our students to excel in ways they never thought possible. We have conversations with them about mise en place, professional etiquette and, of course, cooking ability. I vote we take it a step further and encourage them to compete in extracurricular competitions to whet their appetites for what lies ahead in the foodservice industry.

Big shifts in U.S. foodways emerging at this year’s conference included “clean” menu descriptions, Korean influences, strategic use of salt and black pepper and “invisibly healthy” indulgence.

Courtesy of Olson Communications

. The sponsors-only event presents the latest research, trends, menu ideas and hands-on flavor experiences that are relevant to more than 100 leading foodservice operators.

The seventh conference, August 1-4 in Newport Beach, Calif., brought flavor front and center for all conference attendees.